How to Pressure Cook Mackerel, Salmon & Other Bony Fish

Cooking bony fish so that it has soft, edible bones is not a hard task if you have pressure cooker. Pressure cookers cook primarily with steam and cook food faster than a traditional pot or oven cooking.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Pressure cooker
• Whole, cleaned fish such as salmon, mackerel or white amur

1. Use a sharp knife to cut the fish body into pieces that will fit into your pressure cooker. Discard head and fins.

2. Follow your pressure cookers instructions on how much water to add. Generally this amounts to about two inches.

3. Place lid on pressure cooker making sure the lid locks into place.

4. Place cooker over medium high heat until you hear the pressure cap begin to jiggle.

5. Turn heat down until pressure cap jiggles approximately two times a minute.

6. Continue to cook for approximately an hour and a half.

7. Remove cooker from stove and allow to cool down naturally. Alternatively you can place the cooker under cold running water for faster cooling.

8. Remove lid from cooker and use fish as you would store bought canned.

Tips & Warnings

• Pressure cooking times may vary depending on the manufacturer. Be sure to read the manual that comes with your cooker to determine water needs and cooking times.
• Fish, with cooked, soft bones, is an excellent source of Omega 3 fatty acids and calcium.
• Never attempt to open a pressure cooker while steam remains in the vessel. This could result in severe burns. Most pressure cookers lock the lid in place to prevent opening while hot.